Jenny’s Sticky Toffee Pudding

Name: Jenny’s Sticky Toffee Pudding
Cuisine: British, European
Ingredients: 300 ml milk; 1 tablespoon cider vinegar; 150g butter; 175g light brown sugar; 3 tablespoons treacle; 350g gluten free flour; 1tsp bicarbonate of soda; 1 tsp vanilla essence; 100g butter; 125g light muscavado sugar; 1 tbsp black treacle; 300ml double cream; 1 tsp vanilla extract

3 steps

Updated at: Thu, 17 Aug 2023 02:52:46 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories5995.4 kcal (300%)

Total Fat350.5 g (501%)

Carbs662.4 g (255%)

Sugars377.3 g (419%)

Protein23.8 g (48%)

Sodium2128.3 mg (106%)

Fiber11.2 g (40%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

300mlmilk

1 tablespooncider vinegar

150gbutter

175glight brown sugar

3 tablespoonstreacle

350ggluten free flour

1 tspbicarbonate of soda

1 tspvanilla essence

100gbutter

125glight muscavado sugar

1 Tbspblack treacle

300mldouble cream

1 tspvanilla extract

Instructions

Step 1

Measure milk into jug and add cider vinegar and leave for 2 mins or more. This turns it to buttermilk Measure all other ingredients down to vanilla essence into a large bowl Add milk mixture to all other ingredients and mix until smooth Put in a lined baking tray 7 x 11 inches or 2 round tins or in muffin cases

Step 2

160 degrees fan oven for 35 mins (20 mins for muffins

Step 3

To make sauce, measure butter, sugar, treacle and cream into a saucepan and heat until sugar is dissolved. Boil for 1 min then allow to cool